Lunch Menu, Monday through Friday, Starting at 11:30am till 3:30pm
tuna, spicy mayo, scallion | 19.
japanese yellowtail, jalepeño, scallion | 17.
salmon, spicy mayo, scallion | 17.
blue crab meat, cucumber, avocado | 16.
bbq eel, avocado | 16.
asparagus, spicy mayo | 16.
tempura soft shell crab, spicy mayo, cucumber, asparagus | 19.
Sea Salt | 10.
miso broth, silken tofu | Cup 9. | Bowl 12.
pork, mushroom, napa cabbage, scallion | 4pcs 16.
purse shaped dumpling filled with pork, shrimp, mushroom and tobiko caviar | 4pcs 16.
chicken, sweet corn, onion, scallion, lemongrass, fish sauce | 4pc 12.
cabbage, soybean, red pepper, garlic | 4pc 12.
pork, cabbage, apricot sweet chili sauce | 2pc 15.
flash fried shishito pepper, maldon sea salt and wasabi crème fraiche | 13.
pork ribs, cilantro, hoisin sweet chili glaze | 3-rib 18. | half rack 35.
carved house-roasted whole duck, apricot sweet chili, hoisin miso /// choice of: steamed flour tortillas | bao buns | lettuce cups./// choice of: steamed white | steamed brown rice | FOR TWO 79. | additional hand helds 5. | substitute noodles instead of rice 2.
peking duck broth, wheat noodles, duck meat, scallion, cilantro, and soy marinated egg. | 19.
rich pork bone broth, wheat noodles, roasted pork, wood ear mushroom, pickled ginger, soy marinated egg | 20.
wheat noodles, roasted duck and pork bone broth, chashu pork belly, beansprouts, sesame, scallion and soy marinated egg | 20.
korean style yellowtail rice bowl, served in a hot clay pot and finished with egg yolk | 36.
soy broth, noodles, and sesame | add pork or chicken | 17.
bao bun, hot dog, cupie mayo, sweet sauce, cucumber, lettuce. Choice of white or brown rice | 17.
cinnamon sugar, white miso caramel | 14.
strawberry, shiso, strawberry sorbet | 14.
white chocolate vanilla cream, blueberry compote | 14.
vanilla, chocolate, matcha | scoop 6. | trio 12.
strawberry or lemon | 6.
Starts 4:30pm
sea salt | 10.
miso broth, silken tofu, and scallions | cup 9. | bowl 12.
bamboo shoot, woodear mushroom, shimeji mushroom, tofu, egg, duck stock | cup 9. | bowl 12.
signature tempura shrimp and spicy gochujang aioli | 18.
purse shaped dumpling filled with pork, shrimp, mushroom and tobiko caviar | 4pcs 16.
pork, mushroom, napa cabbage, scallion | 4pcs 16.
chicken, sweet corn, onion, scallion, lemongrass, fish sauce | 12.
cabbage, soybean,red pepper, garlic | 12.
spicy sesame sauce, garlic chili oil, cabbage, soybean,red pepper, Garlic | 13.
pork, cabbage, and apricot sweet chili sauce | 2pcs 15.
Ground Berkshire pork, shitake mushroom, bamboo shoot, water chestnut, hoisin sauce, and baby iceberg lettuce | 16.
dashi soy, avocado, chive, and wasabi | hamachi 18. | toro 21.
tempura chicken, chinese broccoli, and wok-tossed with a sweet florida orange sauce | 32.
pork ribs, cilantro, and hoisin sweet chili glaze | appetizer (3-rib) 18. | half rack (6-rib) 35.
Wok sautéed scallion, beansprout, mixed mushrooms, and sweet Szechuan sauce poured tableside | 62.
Prepared tableside over ishiyaki grilling stone with sansho peppercorn sauce. A-5 is the highest quality given only to the finest certified beef from Japan. (minimum 3oz order, only available for dinner) | per oz 34.
carved house-roasted whole duck, apricot sweet chili, hoisin miso /// choice of: steamed flour tortillas | bao buns | lettuce cups. /// choice of: steamed white | steamed brown rice | For Two 79. | additional hand helds 5. | substitute noodles instead of rice 2.
peking duck broth, wheat noodles, duck meat, scallion, cilantro, and soy marinated egg | 19.
rich pork bone broth, wheat noodles, roasted pork, wood ear mushroom, pickled ginger, soy marinated egg | 20.
roasted duck and pork bone broth, wheat noodles, chashu pork belly, beansprout, sesame, scallions, soy marinated egg | 20.
stir-fried noodles, beef tenderloin, napa cabbage, carrot, bean sprout, mushroom, and scallion | 27.
duck, chicken, pork, shrimp, vegetables, and spicy house sambal sauce | 31.
korean style yellowtail rice bowl, served in a hot clay pot, and finished with egg yolk | 36.
flash fried cauliflower florets, peppers, carrots, mushroom, tobanjan chili | 16.
flash fried shishito peppers, maldon sea salt, wasabi crème fraîche | 13.
flash fried tofu, bell peppers, onions, carrots, sweet soy sauce | 20.
seasonal greens, garlic | 15.
*This item can be prepared without gluten upon request. Make sure you speak with a manager. An 18% gratuity will be added to parties of 6 or more.
housemade lychee concentrate, lemon, club soda | 9.
grapefruit, calpico, club soda | 9.
mango juice, lime, agave, ginger beer | 9.
dragon fruit, yuzu, club soda | 9.
tiki blend, cherry blossom syrup, orgeat, lime | 9.
toki japanese whisky and soda water | 15.
haku japanese vodka, strawberry rose, yuzu, soda water | 15.
roku japanese gin, lavender, lemon, soda water | 15.
house-infused citrus haku vodka, calpico and yuzu | 16.
cruzan coconut rum, orgeat, pineapple, lime, peychaud bitters, appleton estate 12 year rum floater | 18.
maker's mark private selection - morimoto A5- Spring Staves with mint, giffard passionfruit liqueur, lemon, simple, orange and angostura bitters | 18.
roku gin, hibiscus syrup, yuzu, cherry bitters served with fever tree lime and yuzu on the side | 17.
suntory toki whisky, simple, angostura bitters | 18.
absolut vodka, lychee liqueur, lychee berries | 18.
sake, light white wine, plum wine, asian pears, apple, tangerine juice | glass 17. | carafe -servers 3-4 47.
This collection honors Tsukuriwake, which means "artisanship through a diversity of making" and is composed of four Yamazaki single malts - Puncheon, Peated Malt, Spanish Oak and Mizunara, that together make the composition of Yamazaki, the pioneer of Japanese Single Malt. | 325.
ilegal mezcal, sushi rice infused choya plum, spicy agave,angostura bitters | 18.
effen cucumber vodka, desert pear, st.germain, lemon,yuzu, ginger bitters | 16.
legent whiskey, honey jasmine, lime, agave, orange and firewater bitters, float of campari | 18.
absolut mandarin vodka, nigori sake, cointreau, cherryblossom syrup, cranberry, lemon | 17.
amaro montenegro, orgeat, tiki blend, pinot noir, topped with soda water | 14.
"Introducing the oldest single malt whisky in the history of the House of Suntory." A mixture of sweet and slightly bitter, followed by a woody note from the Mizunara cask. A sweet, rich, lingering finish. | Half Ounce 2000. | Ounce 4000.
usa | 14.
Japan | 13.
Japan | 11.
ivanhoe park brewery | 12.
Cold Snap, Usa | 11.
usa,belgian style wheat | 12.
usa | 10.
crooked can, draft | 11.
pilsner, usa | 13.
pale ale, usa | 11.
hawaii, usa | 11.
California, usa | 12.
american porter, ivanhoe park brewery, orlando 16oz can | 14.
hefeweizen, oviedo brewing company, orlando 16oz can | 12.
japanese-inspired rice lager, ivanhoe park brewery, orlando 16oz can | 12.
| 375ml 14.
| 14.
germany | 12.
snow maiden nigori, morimoto junmai daiginjo, morimoto junmai ginjo, morimoto junmai | 42.
| 3oz glass 22. | carafe 63. | 720ml 143. | 1.8l 275.
| 3oz glass 19. | carafe 52. | 720ml 88. | 1.8l 165.
| 3oz glass 16. | carafe 43. | 720ml 77. | 1.8l 143.
| 58.
| 20.
| 175.
| 275.
| 3oz glass 21. | carafe 71. | bottle 160.
faint sweetness, crisp acidity, apple, and minerality with faint lime zest | 3oz glass 19. | carafe 60. | 720ml 110.
ich minerality and texture, clean aromas of white flower, asian pear, and honeydew. | 3oz glass 18. | carafe 59. | 720ml 105.
flavorful, silky, elegant aroma | 720ml 125.
crisp finish, great for sipping | 3oz glass 19. | carafe 54. | bottle 105.
clean, smooth, and subtle | 3oz glass 15. | bottle 300ml 50.
Fruity with hints of lemon peel and full-bodied on the palate with a silky finish | 3oz glass 17. | carafe 54. | bottle 104.
Smooth, light cream, nougat, rice candy, and steamed rice aromas with a gentle acidity. | 3 oz glass 18. | Bottle 300ml 65.
dry and crisp, perfect food companion | 720ml 94.
light, fruity, undertones of black currant with a crisp clean finish | 3oz glass 14. | carafe 43. | 720ml 70.
light and fruity, lychee and strawberry | 3oz glass 17. | 500ml 72.
vibrant notes of honeydew, raw pumpkin, and radish | 3oz glass 13. | carafe 33. | 720ml 83.
gold medal winner, light, smooth taste | 3oz glass 15. | carafe 46. | 720ml 87.
unfiltered, fruit notes, luscious texture | 3oz glass 14. | carafe 35. | bottle 85.
passion fruit, or lychee | 3oz glass 13. | carafe 34.
| 3oz glass 13. | 250ml 34.
smooth, crisp with hints of mango | 3oz glass 12. | carafe 32.
| Bottle 150.
| glass 17. | bottle 80.
| Bottle 185.
| bottle 110.
| glass 13. | bottle 60.
| glass 11. | bottle 50.
| glass 14. | bottle 65.
| glass 15. | bottle 70.
| glass 16. | bottle 75.
| Glass 17. | Bottle 80.
| Glass 14. | Bottle 65.
| glass 16. | bottle 75.
| glass 14. | bottle 65.
| Glass 12. | Bottle 55.
| glass 15. | bottle 70.
| glass 15. | bottle 70.
| Glass 16. | Bottle 75.
available in glass $13, bottle $53 | glass 13. | bottle 53.
| glass 14. | bottle 65.
| glass 17. | bottle 80.
| glass 19. | bottle 91.
| 140.
| Glass 15. | Bottle 70.
| glass 16. | bottle 75.
| Bottle 83.
| Bottle 115.
| glass 20. | bottle 95.
| Glass 16. | Bottle 75.
| glass 12. | bottle 55.
| glass 24. | bottle 97.
| Bottle 155.
| Glass 13. | 81.
| glass 17. | bottle 80.
| Glass 18. | Bottle 85.
| Glass 16. | Bottle 75.
| Bottle 110.
| bottle 485.
grgich hills estate chardonnay, complex flavors while maintaining a pleasing and bright natural acidity. | bottle 100.
grgich hills estate cabernet, petit verdot blend, full bodied, luscious dark fruit flavors, supported by orange and spicy undertones. | bottle 120.
| 4.75.
sparkling or still | 7.
original or blood orange | 7.
| 6.
organic green or black tea | 4.5.
| 5.
| 6.
Limited Quantities Available
Garlic soy marinated pork skirt steak, sautéed house kimchi, beansprout, scallion, gochujang sauce. (Choice of white or brown rice) | 34.
Flash fried Mahi mahi, House assorted Veggies, Thai Red Curry sauce. (Choice of white or brown | 36.
matcha mousse, ladyfingers, white chocolate, raspberry | 11.
$17
crisp white meat tenders and orange sauce, served with white or brown rice
cantonese noodles tossed in lo mein sauce served with broccoli and carrots | add shrimp, chicken or beef
soy broth, wheat noodle, and sesame | add pork or chicken
egg, scallions, sesame, and soy | add shrimp, chicken, or pork
Bao bun, hot dog, cupie mayo, sweet sauce, cucumber, lettuce, Choice of white or brown rice
assorted flavors
hershey's chocolate syrup
Available Everyday
chef's daily selection of 9pc nigiri, 1 roll | 60.
chef's daily selection of 7 different fish, 2pcs each | 70.
18 pieces of chef's selection nigiri, 2 sushi rolls | 115.
10 chef's selection of fish, 3 pieces of each fish | 130.
5 pieces nigiri, 1 maki, 4 types of sashimi, 1 king crab leg, 6 pieces of oysters and 2 pieces shrimp cocktail | 130.
alaskan king crab, oysters, shrimp cocktail, 9 pcs nigiri, 14 pcs sashimi | 240.
tuna, spicy mayo, and scallion | 19.
Japanese yellowtail, jalepeño, and scallion | 17.
salmon, spicy mayo, and scallion | 17.
blue crab meat, cucumber, and avocado | 16.
bbq eel and avocado | 16.
Asparagus and spicy mayo | 16.
Tempura soft shell crab, spicy mayo, cucumber, and asparagus | 19.
kanikama krab, cucumber, avocado | 12.
kumamoto, Japan | 12.
Chiba, Japan | 14.
Hokkaido, Japan | 10.
nagasaki, Japan | 10.
jeju, korea | 11.
Hokkaido, Japan | 14.
Known to be the fattest flat fish, especially during this season Hokkaido, Japan | 14.
(One of the most popular fish in Japan, very limited). Nagasaki, Japan | 18.
(One of the fattiest white fish in Japan, very limited) Hokkaido, Japan | 18.
Chiba, Japan | 13.
Kumamoto, Japan | 11.
Hyogo, Japan | 11.
Oita, Japan | 13.
kumamoto, Japan | 13.
Oita, Japan | 13.
Wakayama, Japan | 12.
Wakayama, Japan | 11.
Catalonia, Spain | 12.
Catalonia, Spain | 15.
Catalonia, Spain | 18.
Faroe Island, Denmark | 10.
Marlborough Sound, New Zealand | 12.
Sign of Spring, limited Aomori, Japan | 15.
Fresh never frozen, start of the season. Aichi, Japan | 14.
(VERY SEASONAL, VERY LIMITED) HYOGO, JAPAN | 13.
Hyogo, Japan | 12.
Hyogo, Japan | 11.
Hokkaido, Japan | 13.
Hokkaido, Japan | 9.
Hokkaido, Japan | 23.
Hokkaido, Japan | 14.
SEOUL, KOREA | 12.
Chino Valley, California | 6.
Chino Valley, California | 6.
Shizuoka, Japan | 12.
Damariscotta River, Maine | Each 8. | 1/2 dzn 45.
Seattle, Washington | Each 8. | 1/2 dzn 45.
Saturday and Sunday | 11:30-3:30
sea salt | 10.
Miso broth, silken tofu, and scallions. Cup $9 / Bowl $12 | cup 9. | bowl 12.
bamboo shoot, woodear mushroom, shimeji mushroom, tofu, egg, duck stock | cup 9. | bowl 12.
signature tempura shrimp with spicy gochujang aioli | 18.
purse shaped dumpling with pork, shrimp and mushroom topped with tobiko caviar | 4pcs 16.
cabbage, soybean,red pepper, garlic | 4 pcs 12.
spicy sesame sauce, garlic chili oil, cabbage, soybean, red pepper, garlic | 13.
pork, napa cabbage, and scallion | 4 Pcs 16.
pork, cabbage, and apricot sweet chili sauce | 2 Pcs 15.
chicken, sweet corn, onion, scallion, lemongrass, fish sauce | 12.
Ground Berkshire pork, shiitake mushroom, bamboo shoot, water chestnut, spicy hoisin sauce, and baby iceberg lettuce | 16.
tuna, spicy mayo, and scallion | 19.
japanese yellowtail, jalapeño, and scallion | 17.
salmon, spicy mayo, and scallion | 17.
blue crab meat, cucumber, and avocado | 16.
bbq eel, and avocado | 16.
asparagus and spicy mayo | 16.
tempura soft shell crab, spicy mayo, cucumber, and asparagus | 19.
kanikama, cucumber, avocado | 12.
peking duck broth, wheat noodles, duck meat, scallion, cilantro, and soy marinated egg | 19.
rich pork bone broth, wheat noodles, roasted pork, woodear mushroom, pickled ginger, and soy marinated egg | 20.
wheat noodles, roasted duck and pork bone broth, chashu pork belly, beansprout, sesame, scallions, and soy marinated egg | 20.
stir-fried noodles, beef tenderloin, napa cabbage, carrot, bean sprout, mushroom, and scallion | 27.
duck, chicken, pork, shrimp, vegetables, and spicy house sambal sauce | 31.
korean style yellowtail rice bowl, served in a hot clay pot and finished with egg yolk | 36.
tempura chicken, chinese broccoli, wok-tossed with a sweet florida orange sauce | 32.
Pork ribs, cilantro, hoisin sweet chili glaze. 3-Rib 18. Half Rack, 6-Rib 35 | 3-Rib 18. | Half Rack, 6-Rib 35.
carved house-roasted whole duck, apricot sweet chili, hoisin miso /// choice of: steamed flour tortillas | bao buns | lettuce cups. /// choice of: steamed white | steamed brown rice | For Two 79. | additional hand helds 5. | substitute noodles instead of rice 2.
seasonal greens and garlic | 15.
flash fried cauliflower florets, peppers, carrots, mushroom, and tobanjan chili | 16.
flash fried tofu, bell peppers, onions, carrots, and sweet soy sauce | 20.
Limited edition - Mizunara is considered the signature "enhancer" giving Yamazaki its quintessential Japanese character and elegance. | 185.
Limited edition - The Puncheon is considered as the "heart" of what makes Yamazaki Single Malt, Yamazaki | 160.
Limited Edition - The Yamazaki Peated Malt is considered a "hidden accent" giving Yamazaki its complexity and lingering finish | 160.
Limited Edition - The Spanish oak is considered as the depth "enhancer" giving Yamazaki its quintessential multi-layered full flavor with mature fruity notes. | 160.
whisky | 100.
whisky | 100.
whisky | 95.
whisky | 29.
blended Canadian whisky | 58.
Highlands single malt scotch whisky | 48.
Lowlands / Speyside single malt scotch whisky | 34.
Highlands single malt scotch whisky | 24.
Lowlands / Speyside single malt scotch whisky | 12.
Rouge Spirits American single malt | 34.
Kentucky straight bourbon whiskey | 38.
single malt Japanese whisky | 58.
whisky | 48.
whisky | 31.
whisky | 28.
barrel aged 3 years / whisky | 21.
whisky | 41.
matured in Spanish olorosso sherry casks / whisky | 55.
whisky | 22.
whisky | 15.
Sherry & American white oak / aged 3 years / single malt Japanese whisky | 64.
single malt whisky | 46.
Japanese plum flavored whisky | 16.
whisky | 40.
Japanese mizunara oak / whisky | 45.
sakura cask / single malt Japanese whisky | 42.
collaboration between Fred Noe & Shinji Fukuyo finished in wine and sherry casks / Kentucky straight bourbon | 18.
Kentucky Bourbon Whiskey | 18.
Tennessee whiskey | 14.
Kentucky straight bourbon whiskey | 16.
Kentucky straight bourbon whiskey | 18.
small batch / straight rye whiskey | 24.
blend of straight bourbon whiskey | 17.
Kentucky straight rye whiskey | 17.
single barrel / Kentucky straight bourbon whiskey | 17.
bottled-in-bond / Kentucky straight bourbon whiskey | 15.
Kentucky straight bourbon whiskey | 24.
small batch / Kentucky straight bourbon whiskey | 17.
Texas straight bourbon whiskey | 24.
wheated bourbon whiskey | 25.
American Whiskey | 16.
Highlands blended scotch whiskey | 88.
Highlands blended scotch whiskey | 19.
Islay single malt scotch whisky | 26.
Lowlands / Speyside single malt scotch whisky | 19.
double oak / Lowlands / Speyside single malt scotch whisky | 22.
Lowlands / Speyside single malt scotch whisky | 68.
blended scotch whisky | 26.
Highland single malt scotch whisky | 31.
Highland single malt scotch whisky | 93.
Irish whiskey | 16.
Limited Quantities Available
Cinnamon sugar, white miso caramel | 14.
Strawberry, shiso, strawberry sorbet | 14.
White chocolate vanilla cream, blueberry compote | 14.
vanilla, chocolate, matcha | 1 scoop 6. | trio 12.
strawberry or lemon | 6.
*CONSUMER ADVISORY
This item is cooked to guest preference and/or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness. + Specialty appetizers not valid for all promotions.
**RAW OYSTER ADVISORY
If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
Sunday-Thursday: 11:30AM-11PM
Lunch 11:30AM-3:30PM
Dinner 4:30PM-10PM
Bar & Lounge 11:30AM-11PM
Friday-Saturday: 11:30AM-11:30PM
Lunch 11:30AM-3:30PM
Dinner 4:30PM-10:30PM
Bar & Lounge 11:30AM-11:30PM
Located at Disney Springs®
1600 East Buena Vista Drive
Lake Buena Vista, Florida 32830
© 2023 Patina Restaurant Group, LLC All Rights Reserved
